BBQ Tempeh Bowls with Sunflower Seed Ranch

By Jamie Vespa

BBQ tempeh bowls with sunflower seed ranch come together on one sheet pan for vegan-friendly weeknight cooking.

Ingredients

• 3 cups peeled and cubed sweet potato (about 2 medium)
• 1/2 red onion (cut into 1/2-inch thick slices)
• 3 Tbsp. extra-virgin olive oil (divided)
• 1/2 tsp. kosher salt (divided)
• 1/2 tsp. freshly ground black pepper (divided)
• 1 8-oz. block tempeh, cut evenly into cubes
• 4 Tbsp. store-bought (or homemade BBQ sauce)
• 1 bunch green kale (stemmed and roughly chopped)
• 1/3 cup organic unsalted sunflower seeds
• 2 Tbsp. fresh lemon juice
• 1 tsp. Dijon mustard
• 1/2 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 tsp. each kosher salt and freshly ground black pepper
• 1/2 tsp. each kosher salt and freshly ground black pepper
• 1/2 cup filtered water
• 1 Tbsp. finely chopped fresh dill
• 2 tsp. finely chopped fresh chives

Instructions

1. 1

   First, place sunflower seeds in a bowl and cover with hot water; let soak for 30 minutes.

2. 2

   Meanwhile, preheat oven to 400°F. Spread sweet potato on a large rimmed baking sheet and toss with 1 Tbsp. of the oil, and 1/4 tsp. each of the salt and black pepper; bake for 15 minutes.

3. 3

   Remove pan from oven, toss sweet potatoes and push to one side. Add red onion to center of pan, and cubed tempeh to opposite end of pan. (*Note: try to avoid any overlap to encourage browning.) Toss each with 1 Tbsp. of remaining olive oil. Season red onion with remaining 1/4 tsp. salt and black pepper; place back in the oven and bake for 15 minutes.

4. 4

   Remove pan from oven and toss sweet potato and red onion. Brush tempeh with 2 Tbsp. of the BBQ sauce, gently tossing to coat all sides. Place back in the oven for another 15 minutes. Remove pan from oven and brush tempeh with remaining 2 Tbsp. BBQ sauce.

5. 5

   Meanwhile, drain sunflower seeds and transfer to a high speed blender. Add remaining Sunflower Seed Ranch ingredients with the exception of dill and chives. Blend on high speed until creamy; transfer to a bowl and stir in dill and chives.

6. 6

   Lastly, place kale in a large bowl and add one third of the dressing; use your hands to massage dressing into kale until leaves begin to soften and become well-coated. To serve, divide kale evenly into each of 3 bowls, and top with roasted sweet potato, red onion, and BBQ tempeh. Drizzle remaining dressing evenly overtop.